🍓 Strawberry Crunch Cheesecake Cones 🍓
A delightful no-bake dessert combining creamy cheesecake with crunchy strawberry topping.
Ingredients:
Cheesecake Filling:
1 cup heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Strawberry Crunch Topping:
1 cup freeze-dried strawberries
1 cup Golden Oreos, crushed
1/4 cup melted butter
Additional Ingredients:
8-10 ice cream cones
Fresh strawberries for garnish (optional)
Directions:
Prepare the Cheesecake Filling:
Beat heavy cream until stiff peaks form and set aside.
In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Make the Strawberry Crunch Topping:
Crush freeze-dried strawberries and Golden Oreos into fine crumbs.
Mix the crumbs with melted butter until well combined.
Assemble the Cones:
Spoon cheesecake filling into a piping bag or zip-lock bag with a corner cut off.
Pipe the filling into each ice cream cone until filled to the top.
Dip the filled cones into the strawberry crunch topping, pressing gently to adhere.
Garnish with fresh strawberries if desired.
Prep Time: 20 minutes
Calories: 320 Kcal per cone
Tips:
Serve immediately for best texture and flavor.
Store leftover cones in an airtight container in the refrigerator for up to 2 days.
For variations, use shortcake crumbs instead of Golden Oreos or mix in other freeze-dried berries.
